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Stewed Pigeon with Green Peas
From A year's cookery, 1880
Serves 1
Consider the condition of the invalid when choosing this dish.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 349. The excerpt below is the record exactly as published.
Stewed Pigeon with Green Peas. — A daintily cooked pigeon is a very suitable dish for an invalid. It is most important, however, that the bird should be young and freshly killed. House pigeons are generally understood to be the best, and they very quickly lose their flavour. Clean the bird carefully, and put inside it a force¬ meat ball made of breadcrumbs, butter, chopped parsley, pepper and salt. Take a stewpan which has a closely-fitting lid ; melt in this a piece of butter the size of a large egg, and put in a slice of uncooked bacon cut into dice, and the bird, breast downwards, and let it roast gently, turning it from time to time. At the end of about three quarters of an hour, or when the pigeon is browned equally all over, and is almost cooked, drain away the fat; put in its place a quarter of a pint of stock, and when this boils, put in half a pint of freshly-shelled green peas
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